Delicious!! I doubled the sauce and used both boneless and bone-in ribs. I've made these three times since July because my husband keeps requesting them. They're really easy to make and the ribs are very inexpensive.

This was my first time making clam chowder and I was impressed. I prefer the chowder to be just a little thicker, so next time I will put a can of cream of potato soup in there. I also added about a half cup of shredded carrots, and I used 4 jars of clam juice and one can of chicken broth, plus two cans of baby clams, undrained. Over all, the flavor was wonderful (even better the next day). I will absolutely make this again. Thanks!

This is one of my husband's favorites. I always find restaurant versions of French Onion Soup too salty...but glad to say, this is great! I couldn't find the condensed beef broth in my local grocery store so I used 'Better than Bouillon' base mix. I ended up using 5 cups of water with 5 tsp Better than Bouillon, but my soup was a little too thick, so I added 1 can of beef broth. I think my onions were larger than normal, so I was trying to compensate with the extra liquid. I used cabernet sauvignon for the red wine - I used the 1/2 cup as stated in the recipe. The soup came out delicious. I did have some broth and a few onions left over, which were used as a base for pot roast the next day - perfect. Thanks for the recipe; I have already added it to my recipe book.

I'm not much of a goulash fan, but this was pretty good. It definately tasted better next day. I made a few changes because I didn't have all the ingrdients on hand. Instead of stewed tomatoes, I used diced. I also didn't have any chili powder, so I used the Meixcan seasoning I had. I only used half the can of tomato paste. I used elbow noodles...but next time I will use a larger noodle because the little noodles kind of got lost in the mixture. My husband LOVED it.

These were good, but I think they need a little more kick. I don't typically like spicy foods, but these were a little bland even for me. I will make them again, but I think I'll add a bit of cayanne pepper or extra onions...maybe even some hot sauce in the meat. I also had to add a little more Crisco to the pastry because it was too dry to form into a ball.

These cookies were good...but not GREAT. I will make these again, but will double the cherries. I thought they were a little bland, although they do have a pleasant after-taste.

Yum, yum, yum, yum, yum, yum, yum, yum. That's all I have to say.

Absolutely fabulous! I added a bit of garlic with the ground beef, used petite diced tomatoes, Jasmine rice and didn't have any Worchester...so left it out. My husband called me at work to tell me how good they were. I don't care for peppers, but I ate these ones - unbelievably delicious!

Excellent!! I skipped the butter in the first step...I pounded out the chicken, dipped them in beaten eggs and then pressed into the pecan/breadcrumb mixture. That worked well - the breadcrumb mixture stayed on. HINT: Make double the amount of breadcrumb/pecan mixture if using 8 breasts - I used only 4 breasts and it was just enough to cover them. I also used two frying pans to cook them so they wouldn't be crowded in one pan, low heat - 10 minutes each side was perfect. I invited a neighbor to stay for dinner with my husband & I and the boys ended up loving this chicken so much they volunteered to do dishes if they could split the last breast for lunches the next day!! This recipe is a new favorite. I will certainly make this again and have already printed copies of the recipe for friends & family. Thank you for sharing this!!!!!

WOW!! This is awesome!! Very rich, very yummy! It was devoured at work & people in other departments were coming to taste it because word traveled fast. Thanks for the great recipe - I will make this again & again.

Awesome!! My whole family loved this. Even those who are not big clam fans ate it up. I baked it for 2 hours (1 hour less than suggested in recipe) and it was fantastic. Great appitizer for parties!! Suggestion: buy some extra bread to use for dipping or include crackers on the serving plate.

This is great!! I doubled the recipe for a small party (8 people) and there was only a tiny container of it left by the end of the night. I didn't change anything - it's perfect as is!! Update - Careful when heating/reheating this soup, as it burns easily.

Excellent!! Made for Christmas Eve dinner and not only did it disappear quickly, but my husband scraped the baking dish clean. I've made it 3 times since then and it's absolutley delicious. I wouldn't change a thing. Update: This is such a hit in my house that I make it in mass quantities. I prepare as the recipe states - WITHOUT cooking the chiken. I wrap single pieces in freezer paper, and then place in a freezer zipper bag for later use. It saves time for a quick week-day meal.

I substituted the water with apple juice and it was the best turkey I've ever made. Everyone at the table commented after thier first bite. It just melted in our mouths! I will never cook a turkey right-side-up again! The only complaint I had was that there was no crispy skin, but the meat was great!!

This is a great "get-well soup". I make this often and it disappears quickly. I always use Kluski noodles and add more carrots and peppercorn. It's the best chicken soup.